Recipe in English:

Ingredients:
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 large
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Tamatar (Tomato) pureed 2 large
-Himalayan pink salt 1 tsp or to taste
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-National Crushed Pickle 1 & ½ tbs
-Dahi (Yogurt) whisked ½ Cup
-Water 1 Cup
-Saunf (Fennel seeds) 1 tbs
-Methi dana (Fenugreek seeds) ¼ tsp
-Sabut dhania (Coriander seeds) ½ tbs
-Kalonji (Nigella seeds) ¼ tsp
-Baisan (Gram flour) roasted 1 tbs
-National Crushed Pickle 2 tbs
-Hari mirch (Green chillies) deseeded 7-8 thick
-Cooking oil 2 tbs
-Lemon juice ½ tbs
-Hara dhania (Fresh coriander) chopped

Directions:
-In a wok,add cooking oil,onion & sauté until translucent.
-Add mutton,ginger garlic paste & mix well until it changes color.
-Add pureed tomatoes,pink salt,kashmiri red chilli powder,coriander seeds,turmeric powder,cumin powder,red chilli powder,garam masala powder,crushed pickle,mix well & cook on medium flame for 4-5 minutes.
-Add yogurt & mix well.
-Add water & mix well,cover & cook on low flame until mutton is tender (35-40 minutes).
-In a mortal & pestle,add fennel seeds,fenugreek seeds,coriander seeds,nigella seeds & crush coarsely.
-Add gram flour,crushed pickle & mix well.
-Stuff deseeded green chillies with prepared mixture & set aside.
-In a frying pan,add cooking oil & fry stuffed green chillies on medium flame for a minute,cover & cook on low flame for 2 minutes then cook on medium flame from all sides until golden.
-Add fried stuffed chillies in mutton gravy,lemon juice,cover & cook on low flame for 3-4 minutes.
-Garnish with fresh coriander & serve with naan!
Recipe in Urdu:
Ajza:
-Cooking oil ¼ Cup
-Pyaz (Onion) chopped 1 large
-Mutton mix boti 750g
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Tamatar (Tomato) pureed 2 large
-Himalayan pink salt 1 tsp or to taste
-Kashmiri lal mirch (Kashmiri red chilli) powder ½ tbs
-Sabut dhania (Coriander seeds) crushed 1 tbs
-Haldi powder (Turmeric powder) ½ tsp
-Zeera powder (Cumin powder) ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Garam masala powder ½ tsp
-National Crushed Pickle 1 & ½ tbs
-Dahi (Yogurt) whisked ½ Cup
-Water 1 Cup
-Saunf (Fennel seeds) 1 tbs
-Methi dana (Fenugreek seeds) ¼ tsp
-Sabut dhania (Coriander seeds) ½ tbs
-Kalonji (Nigella seeds) ¼ tsp
-Baisan (Gram flour) roasted 1 tbs
-National Crushed Pickle 2 tbs
-Hari mirch (Green chillies) deseeded 7-8 thick
-Cooking oil 2 tbs
-Lemon juice ½ tbs
-Hara dhania (Fresh coriander) chopped